The Complete Idiot's Guide to Juicing - Ellen Brown [28]
Juicy Jive
Oregano is one of the herbs that works very well as a raw ingredient for salads. Rinse the sprigs, pull the leaves off the stems, and add them to mixed salad greens. They will add a peppery richness.
Celery and Tarragon
8 celery ribs
2 scallions
¼ cup firmly packed tarragon sprigscup plain nonfat yogurt
Salt and freshly ground black pepper to
taste
2 tarragon sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
106 calories
9 calories from fat
1 g fat
0 g saturated fat
9 g protein
18 g carbohydrates
1. Rinse celery and scallions, and cut into 2-inch lengths. Rinse tarragon, and remove leaves from stems if stems are woody.
2. Push celery, scallions, and tarragon through the juicer, and process until juiced. Pour juice into a blender and add yogurt. Blend for 30 seconds, and pour juice into two glasses. Season each glass to taste with salt and pepper and stir well.
3. Serve immediately, garnished with tarragon sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, trim scallions, remove tarragon leaves from stems, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add yogurt along with other ingredients.
Pulp Tidbits
Nomadic tribes in the Balkans are thought to have started yogurt-making thousands of years ago, and yogurt is still used extensively in dishes springing from that region. The process probably started by accident, but then the tribesmen realized that it preserved the freshness of milk.
Southwest Tomato
6 tomatoes
1 red bell pepper
¼ red onion
1 jalapeño chilicup firmly packed cilantro sprigs
2 garlic cloves
Salt and cayenne to taste
2 cilantro sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
109 calories
18 calories from fat
2 g fat
0 g saturated fat
4 g protein
24 g carbohydrates
1. Rinse tomatoes and quarter them. Rinse bell pepper, and discard cap and seeds. Peel onion and cut into 2-inch cubes. Rinse jalapeño and discard cap and seeds. Rinse cilantro and garlic.
2. Push tomatoes, bell pepper, onion, jalapeño, cilantro, and garlic through the juicer, and process until juiced. Pour juice into two glasses. Season each glass to taste with salt and pepper and stir well.
3. Serve immediately, garnished with cilantro sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, peel garlic, and cut all ingredients into pieces no larger than 1 inch.
Juicy Jive
Cilantro is not at the top of the Hit Parade for many people, and if you’re among them, the best substitute at all times is Italian flat leaf parsley. You’ll still get a fresh taste without the pungency.
Provençale Tomato and Red Pepper
3 tomatoes
2 red bell peppers
½ cucumber
2 garlic cloves
¼ cup firmly packed parsley sprigs
2 sprigs thyme
1 sprig rosemary
Salt and freshly ground black pepper to
taste
2 rosemary sprigs for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
94 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
21 g carbohydrates
1. Rinse tomatoes and cut into quarters. Rinse bell peppers, discard caps and seeds, and cut into 2-inch pieces. Rinse cucumber and cut into 2-inch lengths. Rinse garlic cloves and parsley. Rinse thyme and rosemary, and remove leaves from the stems if stems are woody.
2. Push tomatoes, bell peppers, cucumber, garlic, parsley, thyme, and rosemary through the juicer, and process until juiced. Pour juice into two glasses. Season each glass to taste with salt and pepper and stir well.
3. Serve immediately, garnished with rosemary sprigs if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, peel garlic, remove thyme and rosemary